Alisa’s Marbled Pound Cake
Panque marmoleado de Alisa
Recipe Yield
1 10-inch loaf
Cooking time
1 hour 15 minutes
Rate this recipe
Ingredients
- 1/2 pound unsalted butter plus more to butter the pan
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher or coarse sea salt
- 1/2 cup sour cream
- 1/4 cup hot water
- 1/4 cup unsweetened cocoa powder
- confectioners' sugar optional
To Prepare
- Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan. Line the bottom with parchment paper cut to fit.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 3 minutes. Add the sugar and continue beating until well combined and fluffy, another 2 minutes. Pour in the vanilla and continue beating until well incorporated and smooth, about another minute.
- Combine the flour, baking powder and salt in a bowl. Break the eggs into another bowl. Add half of the eggs and half of the sifted flour mixture to the butter mixture, beating on medium-low speed until well combined, scraping down the side of the bowl with a rubber spatula as needed. Repeat with the remaining eggs and flour.
- Add the sour cream and continue beating until the mixture is smooth. Set the batter aside. In a small bowl, combine the hot water with the cocoa powder.
- Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
- Spread the “white” batter from the mixer bowl in the bottom of the loaf pan. Pour the chocolate batter on top, in a straight line down the center. Make a design with a knife or fork, so it will look “marbled.”
- Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a rack to cool. Invert the cooled cake onto a plate, remove the parchment paper, and invert again onto another plate.
- Dust the top of the cake with confectioners’ sugar, and it is ready to slice. To store, keep it covered.
Comments
16comments inAlisa’s Marbled Pound Cake
Laura
Nov 26
Make this cake!!!! It is so so good. Moist and flavourful. Perfect marble cake. Thank you, Pati!
Pati Jinich
Dec 02
Thanks for the feedback Laura, so glad you enjoyed it!
Patrizia
Nov 19
Hola Pati
Me gustaría probar tu receta pero yo solo puedo usar harina sin gluten, ya sé que no será nunca lo mismo. Pero crees que funcione con las mismas medidas? Gracias!!
Pati Jinich
Nov 22
Si Patrizia, animate a prepararlo y me cuentas que tal queda 😉
Tamara
Oct 06
I made this and it takes so amazing! This will be a regular – thank you:)
Pati Jinich
Oct 07
Thank you Tamara, enjoy!
Mary Ann Dugan
Sep 27
Delicious and Very Moist..❣️👍🏼👏🏼👏🏼
Pati Jinich
Sep 28
Yay! Thanks Mary Ann 🙂
Luisa
Sep 26
Pati, I’m just starting to try to bake and have trouble with selecting the right baking pan…. for this recipe what is the right baking pan?
Thanks
Pati Jinich
Sep 29
This recipe calls for a Loaf Pan Luisa, good luck!
Eduardo
Sep 26
Hi Pati! Can I use a glass loaf pan? Or does it have to be metal?
Pati Jinich
Sep 29
Of course Eduardo, go ahead, enjoy!
Alicia
Jul 18
Hola Pati!
Me encanta tu receta del pound cake. El sabor es exquisito !
El único problema es que cada vez que la hago crece muy bien y al enfriarse comienza a bajarse . En Colombia se dice que se “sentó” y ya no queda esponjoso.
Que me sugieres hacer?
Pati Jinich
Jul 19
Hola Alicia, a lo mejor la temperatura de tu horno no es la correcta, habria que checarlo porque si debe quedar esponjosito. Abrazo!
Adoracion Macias
Jan 10
Paty!
Me encantan tus recetas, gracias por enriquecer nuestra cultura Mexicana con tus recetas! 🙂
Que opinas de hornear pasteles con horno de conveccion en vez de hornear normal?
Cual prefieres?
Gracias!
Pati
Jan 21
Yo prefiero los hornos de gas pero a muchos pasteleros les gustan los de convección. Usa lo que te guste más a ti o lo que tengas disponible…